Savory Chachouka Eggs: Flavorful Baked Egg Dish Your Will Love

Introduction

Savory Chachouka Eggs combine rich, spiced tomato sauce with perfectly baked eggs for a satisfying meal any time of day. This vibrant dish brings warmth and flavor with simple ingredients and easy steps.

A white enamel pot filled with a thick tomato sauce base that covers the entire bottom, topped with two bright yellow cooked eggs with runny yolks positioned next to each other near the center. Bright red strips of bell pepper and small chunks of green vegetables are scattered generously over and mixed in with the sauce, adding color and texture. A whole fresh green lime sits near the top left inside the pot, and small bits of fresh herbs are sprinkled lightly across the surface. The inside rim of the pot is stained with sauce splatters, showing a rustic feel. The pot rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tablespoons extra virgin olive oil
1 large yellow onion, sliced
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon ground black pepper
2 medium red bell peppers, sliced
2 cups homemade or prepared marinara sauce
4 eggs

Instructions

Step 1: Preheat the oven to 350°F (175°C).
Step 2: Heat the olive oil in an oven-proof skillet over medium heat. Add the sliced onions and red bell peppers, stirring until onions turn slightly golden, about 5 minutes.
Step 3: Stir in the minced garlic, cumin, salt, and black pepper. Cook for another minute until fragrant.
Step 4: Pour in the marinara sauce and mix well with the vegetables. Warm through for about 1 minute.
Step 5: Make small indentations in the sauce for each egg.
Step 6: Crack the eggs into the indentations and sprinkle them lightly with salt and pepper.
Step 7: Place the skillet in the preheated oven and bake for 14-16 minutes until the egg whites are set but yolks remain runny.

Tips & Variations

Use a well-seasoned cast iron or oven-proof non-stick skillet to prevent sticking and ensure even cooking.
For a spicier variation, add a pinch of crushed red pepper flakes with the cumin.
Serve with crusty bread or warm pita to soak up the sauce and runny yolks.
Swap marinara for a spicy harissa tomato sauce for an extra kick.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave, but note the eggs will become fully cooked and less runny upon reheating.